Huañuma

Huañuma is a Quechua word that generally refers to a dried potato, specifically one that has been freeze-dried through exposure to the elements at high altitudes. This process is a traditional method of preserving potatoes in the Andes region of South America. The resulting product is lightweight, highly nutritious, and can be stored for extended periods, making it a vital food source.

The process of making huañuma typically involves spreading potatoes out on the ground during the cold nights and sunny days of the Andean highlands. The freezing temperatures at night dehydrate the potatoes, and the sun during the day aids in further drying and preservation. This cycle is repeated over several days or weeks until the potatoes are completely dried.

Huañuma is an important part of the cultural heritage and food security of Andean communities. It can be rehydrated and used in a variety of dishes, adding a distinctive flavor and texture. While the term "chuño" is more widely known, huañuma can be seen as a regional or specific type of chuño, often distinguished by the particular potato varieties used or the nuances of the drying process. The term might also imply a specific quality or characteristic of the dried potato resulting from its unique processing environment.